Porcini mushroom pickling for the winter with vinegar. A simple recipe for pickling porcini mushrooms with vinegar

The taste of porcini mushrooms is incomparable with absolutely nothing! A variety of dishes are made from this "forest dweller", which are considered delicacies. These are soups, and hodgepodges, and numerous winter stocks: marinades, dried and frozen semi-finished products, stewed preserves ... a whole section of cooking is devoted to where you can see how to preserve porcini mushrooms for the winter how to make wonderful recipes with them for the future. They are prepared in an individual presentation or they are accompanied by other dishes. Therefore, the relevance of white is not limited to the autumn season, but, thanks to interesting methods of capping, it is saved all year round. So, how to properly store and what to cook for the winter from porcini mushrooms in order to enjoy them whenever you want, you can learn from the following recipes.

White mushrooms for the winter: pickling

You can stock up on several jars of canned delicious mushrooms from the following composition of the components: directly white, garlic, drinking water, ostovaya essence (acid), salt-sugar, cloves, bay leaf, vegetable oil, black peppercorns.

Forest gifts are sorted out, choosing rubbish from them, and washed several times in cold running water. The number of rinses depends on the degree of soiling; therefore, ideal purity of the starting product should be achieved. Then large mushrooms are cut in two, smaller ones are left whole. Prepared, they are put into an enameled cooking pot, poured with clean cold water, slightly salted and boiled. As soon as the liquid boils, the mushrooms are dumped into a colander and drain for a while. This stage is very important, and it should not be neglected, since it is with the first water that harmful substances that may be in the mushrooms are removed.

The escaped whites are again put into a clean saucepan, filled with a new portion of water and brought to a boil. The strength of the fire is reduced, and the heat treatment lasts about 20-30 minutes. After that, the whites are re-dumped into a colander, rinsed and set aside for now.

The marinade filling is being prepared. A liter of filtered water poured into a cooking container is poured with a tablespoon of salt and sugar sand, a couple of peeled garlic cloves, a star of spicy cloves, a few bay leaves and 2-3 black peppercorns are put. The marinade is placed on the stove, boiled, and 1 tbsp is poured into it. ottovoy essence 70%. Mushrooms are carefully lowered into a quietly bubbling solution and boiled for about 5 minutes. Then they are laid out in prepared glass jars and poured with marinade, leaving a place for vegetable oil. Oil is poured in 2 full spoons (on a container with a volume of 0.5 liters). And the container rolls up. Cooled down pickled porcini mushrooms for the winter placed in a cold cellar or refrigerator. By the way, the great taste and unique aroma of blockage can be emphasized with other spices or fresh herbs.

Recipe 2 - salting

You will need to salt the whites in reserve: 3 kilos of mushrooms, currant leaves, dill umbrellas, horseradish, oak and cherry leaves. For brine, 6 tbsp is taken. rock salt, 3 bay leaves, 9 pieces of cloves and black peppercorns, 6 currant leaves.

Boletus mushrooms, washed with special care, are placed in a large saucepan, layered with spices, salted and filled with water. They are then boiled for 30 minutes. After boiling, the broth is decanted from them, and the mushrooms themselves are rinsed under a cold running stream and lean back into a colander to drain unnecessary liquid.

Preparing pickled porcini mushrooms for the winter in jars is very simple. The main thing is to use quality mushrooms and choose a good marinade. We offer you a wonderful recipe for harvesting porcini mushrooms in an excellent spicy marinade. This is perhaps the most versatile and simple recipe for harvesting porcini mushrooms at home. It turns out moderately sour, moderately salty taste of snacks. Mushrooms pickled in this way always go very well at the table, especially festive ones.

Taste Info Other blanks

Ingredients for 1 liter of marinade:

• white mushrooms - 1.5 kg;
• seasoning for pickling mushrooms - 10 g;
• table vinegar 9% - 90 ml;
• regular salt - 1 tbsp. l.;
• granulated sugar - 1 tbsp. l.

How to cook pickled porcini mushrooms for the winter at home

Mushrooms take only fresh. They will be thick and flavorful. If the mushrooms look like boiled, then they have been standing for more than a day. Such mushrooms can also be pickled, but if you have a choice, it is better to take fresh ones. Salt take coarse grinding without the addition of iodine. Sugar is normal. If there is no seasoning for pickling mushrooms, you can replace it. Roll the mushrooms into half-liter jars, put 1 small bay leaf, 2 black peppercorns, 2 allspice peas, 1 cloves, 1 dill umbrella, a little dried garlic, or a fresh clove (pre-peeled) at the bottom of each. You can add a piece of horseradish leaf. Porcini mushrooms should be soaked for 10 minutes in cold water with salt. And then clean up. Check that there are no worm mushrooms. Remove the skin from the legs with a vegetable peeler. She's pretty fat. And remove the skin from the hat by picking up the edge with a knife. If the mushrooms are small, you can simply rinse them thoroughly with water and clean the contaminated places.

Cut the mushrooms into small pieces so that later you can eat them immediately from the jar without cutting them. In addition, small pieces are easier and better soaked in marinade.

Pour water into a saucepan and add mushrooms. There should be plenty of water so that the mushrooms swim freely. Wait until the water boils and mark the hour for cooking. Reduce the heat to a minimum, do not tightly cover the pan with a lid. From time to time open and remove the foam with a slotted spoon.

When the mushrooms are cooked, put them in a colander and leave to drain all the broth.

Rinse the jars thoroughly and sterilize them together with the lids with boiling water or in a hot oven. Put a portion of spices on the bottom of each jar.

Put the cooked porcini mushrooms in a jar almost to the top, but do not pack tightly. Let there be room for the marinade.

Boil the marinade in a separate saucepan. To do this, pour sugar, salt, pour a liter of boiling water and wait for it to boil again. When it boils, pour in the vinegar.

When the marinade boils again, immediately fill them with mushrooms in jars to the very thread.

Put a piece of cloth in a wide pan and place jars on it. Pour hot water so that it closes the jars up to the "shoulders". The fabric is needed so that the jars do not crack during sterilization. Wait until the water boils and reduce the gas to a minimum. Record the time. Sterilize liter jars for 25 minutes, half-liter jars for 20.

Marinated porcini mushrooms for the winter in jars are almost ready. Roll up the jars with lids and, after cooling naturally, take them to storage in a cool room. In the same way, using this simple recipe, you can harvest other mushrooms for the winter.

Canned mushrooms for the winter at home ... there is more than enough cooking for this yummy. And at the mere memory of this breathtaking delicacy, every gourmet salivates. After all, such an exquisite dish will qualitatively complement and diversify the menu of any celebration. But to prepare the gifts of the forest, you have to work a little.

We will reveal some of the secrets of the art of preparing this delicacy and learn how to marinate at home.

Every housewife loves to surprise her family and guests with her signature dish of her own making. In this regard, many refuse to buy in supermarkets those products that you can cook with your own hands, especially if the hostess knows the main secrets of witchcraft in the kitchen.
We will reveal the main secrets and recipes for preparing masterpiece pickled mushrooms for the winter, because such a dish is an unsurpassed delicacy.

Did you know? For a long time there were discussions as to which kingdom this product should be attributed to: plants or animals. And as a result, in 1960, a separate kingdom was identified - the kingdom of mushrooms. Its representatives consist of protein (which brings them closer to animals), carbohydrates and minerals (these components are inherent in plants).

1. Dishes for this process should be chosen only enameled or tinned, since such containers are not corroded by vinegar.
2. As for the vinegar itself for the marinade, it is better to stop your choice on bread or fruit. The best option is Rhine (nesting) and aromatic vinegar.
3. Small mushrooms are pickled whole, cutting off only the lower part of the leg. This will add an unrivaled look to the dish.
4. If during the “silent hunt” you came across only large gifts of the forest, they are advised to cut them into 3-4 parts.
5. It is recommended to preserve caps of porcini mushrooms and boletus mushrooms separately from the roots.
6. Canned without skin.
7. Preparation of value for the cooking process consists in soaking for several hours.

What mushrooms are suitable for pickling?

For pickling mushrooms for the winter in jars, any representatives of this diverse kingdom are suitable, except for poisonous ones, of course.

Did you know? Mushrooms are considered the most diverse terrestrial inhabitants. There are about two million varieties, of which only 100,000 have been learned, and even fewer have been classified.

When looking for a species for conservation, your choice should be stopped at greenfinches, rows, mushrooms, boletus, goats, fat women, etc.

Pickling methods

There are more than enough recipes for making pickled mushrooms for the winter. But, there are only two that all hostesses probably resort to.

Boiling mushrooms in a marinade

This method is in great demand, since the favorite delicacy is soaked with all the components of the marinade during the cooking process, and acquires especially aromatic taste characteristics. To implement this method, you will need:

• 1 kg of mushrooms;
• 0.5 st. water;
• a third of a glass of table vinegar;
• 1 tbsp salt;
• 1 tsp Sahara;
• 5-6 pieces of allspice;
• cloves, to taste;
• acid (at the tip of a knife).

Water is poured into enameled dishes, vinegar and salt are added, and mushrooms are placed in this mixture. All this must be brought to a boil and boiled over low heat.

Important! Cooking time depends on the type of main ingredient: caps of porcini mushrooms and boletuses, as well as chanterelles and champignons are boiled for 20-25 minutes, their legs - 15-20 minutes, - 25-30 minutes. During cooking, it is necessary to collect foam with a slotted spoon so that the marinade does not turn out cloudy.

If your mushrooms have sunk to the bottom of the pan, and the foam no longer stands out during the boil, you can remove them from the heat. You can add fragrant, sugar, cloves, citric acid and bay leaf to an almost ready delicacy. The cooled dish should be folded into jars, filled to the top with fragrant liquid and tightly closed with lids.

Boiling mushrooms separately from the marinade

This recipe for preserving mushrooms for the winter is that the gifts of the forest are boiled separately from the marinade in lightly salted water. The cooking process itself resembles that indicated in the previous method.
Mushrooms are placed in a container filled with salted water (30-40 g of salt per 1 liter of water) and boiled until the product settles on one, and the water becomes clear, not forgetting to remove the foam. Then the cooked delicacy is thrown into a colander to get rid of excess moisture. During this time, you need to prepare the marinade in parallel, for which you will need the following ingredients (doses indicated per 1 liter):

• 80% vinegar essence: 3 tsp, or 9% vinegar (1 faceted glass);
• granulated sugar - 2 tablespoons;
• salt - 1 tbsp;
• bay leaves - 4-5 pieces;
• black pepper - 10 peas;
• allspice - 6 peas;
• carnation - 2-3 buds;
• dry - 2-3 g.

All components must be mixed and boiled. Then pour the cooled mushrooms laid out in jars with the resulting liquid and close with plastic lids.

Important! Some housewives add citric acid to the marinade (literally at the tip of a knife). This component is a kind of inoculation of the dish against botulism. For the same purpose, banks are not advised to close with metal lids.

Which pickling method to choose

Both recipes for pickled mushrooms for the winter are equivalent, because in the end you get an unsurpassed dish. But, if you draw a division line, then the first method can be called more tasty, and the second - representative.
The fact is, the marinade in which the mushrooms were boiled will darken and fade a little over time, it will become viscous. But, the taste of the forest delicacy will be especially fragrant and teasing the taste buds.

With the second method, the marinade will be transparent and light. Therefore, when choosing how to pickle mushrooms for the winter in jars, it is necessary to clearly articulate the goal of this process for yourself: to prepare a masterpiece dish for the home table, or a copy for “special occasions”.

Preparing mushrooms for pickling

Successful hunting for forest gifts is only half the battle, although special vigilance is needed here, since the diversity of mushroom species can mislead even the most experienced mushroom picker. You should especially carefully look at each mushroom so that it does not end up in the basket.

After collection, you need to prepare for conservation at home.

Sorting

The collected gifts of the forest must be sorted by type, because each variety has its own characteristics (taste, smell, time and behavior during cooking). Species are also advised to be divided by size. This is where the aesthetic criterion comes into play: mushrooms of approximately the same size look much more attractive on the festive table.

Important! If you want to make a mushroom platter, you should remember that, despite the information indicated in the recipes for preparing pickled mushrooms for the winter, some types should not be cooked together. So, butterflies will darken if they are placed in the same container with boletus. Cooking in one bowl of whites, boletus and boletus ends with the fact that the boletus is digested, and the whites with boletus are undercooked.

Soaking and soaking

These processes are relevant for species such as mushrooms, valui, pigs, and are a kind of cleaning methods. So, for example, mushrooms are advised to soak for an hour in salted water, and then rinse them under a vigorous water jet. This method will save you a lot of time that would be required for manual cleaning.
As for the value and, before pickling, they must be soaked for two days in salted cold water. Water should be changed every 10-12 hours.

The remaining varieties (white, boletus, milky, boletus, etc.) are not advised to soak, as they will absorb excess moisture. They just need to be rinsed in running water.

cleaning

Almost every mushroom unit needs individual inspection and cleaning. So, in champignons and butter, you need to remove the skin from the caps, and the latter are first advised to dip in boiling water for 1 minute to facilitate this process. In white, boletus, boletus, russula, etc., the legs are separated from the hats, the chanterelles are thoroughly cleaned of dirt and debris under running water.

White mushrooms are outstanding in both taste and health benefits. If you are lucky enough to find them in the forest in large numbers, be sure to pickle these gifts of the forest. Pickled porcini mushrooms simply have no equal in taste.

White mushrooms are outstanding in both taste and health benefits.

It is best to pickle mushrooms immediately after harvest. If this does not work right away, do not store them for more than one day. Sort the porcini mushrooms by size, as mature large specimens are not suitable for pickling. Immediately discard the wormy ones, they do not look aesthetically pleasing in jars.

We clean the selected mushrooms from debris and wash them in running water. It is not worth soaking them even for a short time.- lose elasticity and become shapeless during cooking.

Hats and legs have different cooking times, so they need to be cut off. The exception is very small mushrooms - they are pickled whole.

How to pickle porcini mushrooms (video)

How to pickle porcini mushrooms for the winter in a quick way

According to this recipe, boletus mushrooms are pickled in two stages, first they are boiled in the released juice, this greatly improves the taste of the final product. This method of preservation provides quick pickling of mushrooms.

Mushrooms marinated with onions

Products:

• 3 kg of prepared mushrooms;
• salt - 9 teaspoons without top;
• 1.5 teaspoons of sugar without top;
• 75 g of vinegar essence;
• 3 onions;
• 30 pcs. black pepper and 15 - allspice;
• 6 bay leaves;
• 6 glasses of water.

We spread mushrooms in a moistened pan, cover with a lid and let the juice stand out over low heat. After 5 minutes, salt, put allspice, onion cut in half. We remove the foam from boiled mushrooms, boil for 25 minutes.

To cook the marinade, boil water with the addition of the remaining ingredients, put the mushrooms into it, and remove the onion. Mushrooms in the marinade are cooked for another quarter of an hour. Immediately packaged in jars, hermetically rolled up.

Pickled porcini mushrooms for the winter in a quick way

Pickled mushrooms with wine vinegar

According to this recipe, we will cook mushrooms with the addition of spicy herbs. We use wine vinegar - it is less harmful. Salt is taken from the sea.

To prepare a marinade from 2 kg of fresh mushrooms, you need:

• 2 onions;
• white wine vinegar - 200 ml;
• sea ​​salt - 75 g;
• water - 0.5 l;
• 3 sprigs of parsley, thyme, marjoram, savory and basil, celery;
• spices: 15 pieces of cloves, allspice, 3 bay leaves.

Boil mushrooms in water without salt for several minutes, strain, rinse. We do not need a decoction - we pour it out. Pour strained mushrooms with water according to the norm, add all the ingredients except herbs and vinegar, pour it in at the very end of cooking. We boil, removing the foam. The readiness of the dish is easy to determine: the mushrooms settle to the bottom. In the meantime, we sterilize the jars, lay out the greens in them, distributing it evenly. Pour boiling marinade into them, trying to get more mushrooms into each jar. We close the jars with plastic lids. You can serve the workpiece to the table after three days, store the jars in the cold, but not more than a week. To extend this period, the greens must be scalded with boiling water before laying out, and a layer of calcined vegetable oil about a centimeter thick should be poured into the jar.

You can quickly prepare a delicious marinade of mushrooms with carrots and sweet peppers.

Mushrooms marinated with vegetables

In such a marinade, everything is delicious - both mushrooms and vegetables.

To prepare canned food from 2 kg of already boiled mushrooms with vegetables, you will need:

• 3 medium sized carrots;
• 2 large sweet peppers;
• 4 glasses of water;
• 6 art. spoons of sugar;
• 3 art. spoons of salt;
• 200 ml 9% vinegar;
• 6 bay leaves, 10 black peppercorns.

We cut the washed vegetables into strips, larger peppers, smaller carrots. For the marinade, boil water with spices, season with salt, vinegar, sugar, spread vegetables, and after 5 minutes - boiled mushrooms. We cook everything together for a quarter of an hour. We pack the finished marinade with vegetables and mushrooms in sterile jars, seal hermetically.

If all the pickled mushrooms have already been eaten, and frozen porcini mushrooms are waiting in the freezer, a delicious snack can be made from them. It is not worth storing such a marinade for a long time, and, probably, you won’t have to - they are eaten very quickly.

How to pickle porcini mushrooms in a hot way (video)

How to pickle frozen porcini mushrooms

Success can be achieved if pre-boiled mushrooms are frozen. With raw - the result will be doubtful, because after defrosting they become very loose.

To pickle frozen mushrooms you need:

• mushrooms - 2 kg;
• water - 500 ml;
• 2 tbsp. spoons of sugar and the same amount of salt;
• 6 art. spoons of 9% vinegar;
• 2-3 bay leaves and 10 black peppercorns.

Boil them first for 10 minutes in water according to the norm. You can not pre-defrost mushrooms. Season with sugar and salt, pour vinegar. After 2 minutes, add spices. After 3 minutes, you can turn it off. Put the cooled dish in a glass dish and store in the refrigerator.

For those to whom dishes with the addition of vinegar are contraindicated, there is a way to prepare marinade without this component. Its role is played by citric acid.

Marinated frozen porcini mushrooms

Recipe for pickled porcini mushrooms without vinegar

To prepare this delicious appetizer you need:

• 2.5 kg of mushrooms;
• 6 art. spoons of sugar;
• 90 g of salt;
• 1.2 liters of water;
• 3 teaspoons of citric acid;
• Spices to taste: allspice and black peppercorns, bay leaf.

Boil water, add mushrooms, boil for several minutes, filter, pour out the broth. Now we pour water according to the norm. We spread the strained mushrooms, season with salt, citric acid, sugar, boil until tender. It is easy to determine by lightening the marinade and lowering them to the bottom. In the meantime, we sterilize the jars in the oven. 2-3 minutes before its end, we distribute spices over them. You don’t need to get carried away especially, we put a little. We take out hot jars, and immediately pour mushrooms with marinade into them. Roll up and put upside down, wrap well.

Dill gives marinades a special taste and aroma. It will not be superfluous when pickling porcini mushrooms.

Marinated porcini mushrooms without vinegar

How to pickle porcini mushrooms with dill at home

The addition of capsicum gives this blank a sharp point. The number of mushrooms for pickling is limited only by your capabilities. For each half-liter jar we put:

• a piece of horseradish leaf;
• 2-3 sprigs of dill;
• 2 allspice and bay leaves;
• 0.5 cm from a hot pepper pod;
• 6 peas of black pepper;
• 1/2 teaspoon 70% vinegar essence.

When cooking mushrooms, we observe the proportion: for each kilogram of mushrooms you need a glass of water and salt - 2 tbsp. topless spoons.

Boil the prepared mushrooms for a couple of minutes with a strong boil of water. Drain the mushrooms and rinse in running water, fill with water again according to the norm, put salt, cook for about an hour. We must collect the foam from the broth. We sterilize the jars and put greens and spices scalded with boiling water into hot ones. We spread the mushrooms, pour the boiling marinade directly into the jar, where vinegar essence has already been added. We put the jars, covered with lids, for sterilization in a pot of water. We put a soft cloth or towel on the bottom, otherwise the glass may crack and the product will be spoiled. For half-liter jars, thirty minutes of sterilization is enough; for liter jars, it will take twice as long. Hermetically sealed canned food should be turned over and wrapped well until cool.

In order for pickled mushrooms to be well stored and not harm health, certain conditions must be observed.

Mushrooms can only be preserved in glassware

Terms and rules for storing pickled porcini mushrooms in jars

1. Store mushroom marinades at a temperature not exceeding 8 degrees Celsius. The place must be dark.
2. Under a glass lid, a properly sterilized blank is stored for up to 2 years. For jars under metal lids, the shelf life is 2 times less - only a year.
3. Canned mushrooms can only be in glassware.
4. They can be closed hermetically only if they are sterilized before that at a temperature above 120 degrees. This is only possible in the oven, slow cooker or convection oven.
5. If you close pickled mushrooms with plastic lids, then in order to prevent mold from forming, it is better to pour them on top with a layer of calcined vegetable oil at least 1 cm thick.
6. Pickled mushrooms are hermetically rolled up with lids with a special coating or glass.
7. To protect yourself from botulism, pickled mushrooms rolled up without proper sterilization should be put in a saucepan before serving, add a little water and boil for half an hour after boiling. Botulinum toxin in this case is destroyed.
8. Throw away all spoiled canned food immediately. Even a small particle of mold makes them unfit for consumption, since the entire jar is already infected.

Universal marinade for all mushrooms (video)

Properly canned mushrooms will be the highlight of the festive table, both as an independent dish and as part of a variety of salads.

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To stock up for the winter with several jars of these autumn gifts, housewives will have to spend a lot of time and effort, but the result is worth it.

The process of pickling mushrooms is quite simple and it does not require special culinary skills, but in order for the mushrooms to turn out tasty and appetizing, you should spend a lot of time preparing all the necessary ingredients:

• It is advisable to prepare mushrooms for pickling immediately after assembly, as they quickly deteriorate and lose their taste and aroma.
• If mushrooms are large, then only caps are used for pickling. The legs can be dried or fried along with vegetables, such as potatoes.
• It is impossible to soak these products before cooking, as mushrooms quickly absorb excess moisture and become watery and not tasty.
• The gifts of autumn should be boiled for at least forty minutes after boiling, removing the foam from them and stirring.
• It is not advisable to add a lot of spices to brines and marinades for porcini mushrooms, so as not to interrupt the special nutty flavor inherent in these products.
• Mushrooms are the most delicious if you use medium-sized young mushrooms for canning.

Pickled porcini mushrooms (video)

Recipe for pickled porcini mushrooms for the winter without sterilization

Most recipes for canning any mushrooms require mandatory sterilization, because this is the key to their long-term storage. But you can prepare mushrooms for the winter without such a tedious process as sterilization, if you know a few rules and secrets when preparing them.

What products will be required:

• fresh mushrooms (hats);
• pure water;
• dry laurel leaves;
• black and allspice pepper;
• kitchen salt;
• sugar;
• acetic solution;
• a pinch of citric acid.

Pickling Recipe:

1. The hats are cleaned, removing sand and other debris, then they are washed, laid out in a saucepan. Clean water is poured in so that it completely covers the mushrooms and boiled for thirty to forty minutes after the liquid boils.
2. Salt, citric acid and sugar are dissolved in boiling water, vinegar is poured in and boiled for about five to seven minutes. For a liter of brine, you will need two tablespoons of salt, a tablespoon of sugar and fifty milligrams of acetic solution.
3. Ready mushrooms are poured with brine (large caps are crushed into several parts, and small ones are left whole) and boiled for ten minutes.
4. Glass containers are sterilized in any convenient way, and two bay leaves and three peas of allspice and black pepper are placed in each jar. Boiled mushrooms are laid out on top, not reaching the edge of one or two centimeters, and boiling strained marinade is carefully poured. The containers are immediately rolled up with sterile metal lids and left to cool upside down.
5. It is advisable to take out jars of canned mushrooms for storage in the cellar no earlier than two weeks after pickling, in order to observe if the lids are swollen or if the brine is cloudy. If this happens, then it is absolutely impossible to use conservation.

Instead of citric acid, you can use a few tablespoons of fresh lemon juice.

The most delicious white mushrooms for the winter: a step by step recipe

It is not difficult to prepare pickled mushrooms at home, the main thing is not to overdo it with spices so that porcini mushrooms do not lose their unique forest smell and delicate taste.

What products will be required:

• fresh mushrooms;
• pure water;
• kitchen salt;
• sugar;
• allspice and black peppercorns;
• dry bay leaves;
• ground cinnamon;
• fresh dill;
• mustard seeds;
• vinegar solution.

Pickling Recipe:

1. Mushrooms clean and separate the legs from the hats. The legs are used for drying or frying, and the caps are washed, poured with liquid and boiled for five minutes after the water boils. Then the liquid is drained, the mushrooms are washed with cold water and boiled a second time for twenty minutes, adding a few tablespoons of salt to the stewpan.
2. While the mushrooms are cooking, make the marinade. For a liter of brine, you will need three tablespoons of salt, a teaspoon of sugar, several peas of black and allspice, half a spoon of mustard seeds, a pinch of cinnamon, a few sprigs of green dill and three leaves of dry laurel. After boiling, marinade is boiled for ten minutes, then mushroom caps are added to it and vinegar solution is poured (a tablespoon per liter of water). Boil everything together for five to seven minutes and, without draining the liquid, leave the mushrooms overnight to soak with spices.
3. The next day, the mushrooms are brought to a boil, laid out in sterile containers, and the marinade is filtered and poured hot into jars. Preservation is rolled up with metal boiled lids, the jars are turned over and covered with a blanket.

To try what mushrooms turned out, it is not necessary to wait a few weeks, because mushrooms pickled according to this recipe can be consumed in two or three days.

Porcini mushrooms with peppers and carrots: recipe

Such an unusual, interesting and original recipe for pickled mushrooms with vegetables will certainly beg for all the guests. This preservation can even be served on the table as a delicious and dietary salad, adding fresh herbs and olive oil to it.

What products will be required:

• fresh mushroom caps - one kilogram;
• clean water for brine - five hundred to six hundred milliliters;
• carrots - two root crops;
• Bulgarian pepper - two pieces (yellow and green);
• sugar - one tablespoon;
• vinegar solution - one hundred milligrams;
• seasonings (several pieces of black and allspice peas, laurel leaves).

Pickling Recipe:

1. They clean and thoroughly wash the mushroom caps, fill them with water and boil for twenty minutes after boiling. Then the liquid is drained from the mushrooms and, if necessary, crushed.
2. Grate the carrots on a coarse grater, cut the peppers into thin strips.
3. The water for the brine is brought to a boil, all the spices and chopped vegetables are added to the liquid. Boil the marinade for five minutes, combine with mushrooms and boil for about ten more minutes.
4. Hot ingredients are laid out in clean sterile containers and immediately rolled up.

If desired, you can add onion chopped in half rings to the workpiece.

Porcini mushrooms marinated for salad

Layered salad "Mushroom Glade" has long been very popular among housewives and is a frequent guest at festive feasts. In the classic version, this salad is prepared with champignons, but they can be safely replaced with pickled porcini mushrooms.

What products will be required:

• mushrooms of medium size;
• pure water;
• seasonings (allspice and black pepper, mustard seeds);
• kitchen salt;
• sugar;
• vinegar solution.

Pickling Recipe:

1. For this preservation, it is necessary to choose mushrooms of the same size. Mushrooms clean, cut off the legs, but not completely, leaving three to four centimeters.
2. Washed mushrooms are poured with water and boiled after boiling for about half an hour. The liquid is then drained off.
3. Sugar, salt and seasonings are combined with water (per liter of brine - two tablespoons of salt, a tablespoon of sugar, three peas of each type of pepper and half a teaspoon of mustard), bring to a boil, boil for ten minutes, then add mushrooms to the saucepan and boil five more minutes.
4. Mushrooms are placed in sterilized glass containers, strained marinade is poured in and sterilized. Sterilization time depends on the capacity of the cans, half-liter - twenty minutes, liter - half an hour.
5. Ready mushrooms are rolled up, turned over and left to cool under a blanket.

Before preparing the salad, it is advisable to rinse the mushrooms from mucus with cold water.

Spicy marinated porcini mushrooms

From white mushrooms, you can also prepare a spicy spicy snack for the winter by adding garlic cloves and onions to preservation.

What products will be required:

• fresh mushroom caps - one kilogram;
• one large head of onion;
• a small head of garlic;
• water - one liter;
• black peppercorns - three pieces;
• kitchen salt - three tablespoons;
• sugar - one teaspoon;
• vinegar solution - one hundred milligrams.

Pickling Recipe:

1. The hats cleaned of debris are washed, poured with water and boiled until tender (thirty to forty minutes).
2. Water is combined with the rest of the ingredients (except vegetables) and brought to a boil. Then vinegar is poured in, boiled for ten minutes and filtered.
3. Place chopped onions and garlic in sterile glass containers, mushroom caps on top, pour hot brine and sterilize in boiling water.
4. The preservation is rolled up with metal lids, turned over and allowed to cool completely in this form.

You can add a thin ring of hot red pepper to each jar.

How to pickle porcini mushrooms (video)

Any housewife can prepare mouth-watering porcini mushrooms for the winter, the main thing is to follow the canning recipe correctly and not to abuse various seasonings, then mushrooms will definitely turn out tasty and fragrant.